07 Apr Pie Pastry

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”20″ padding_bottom=”20″ z_index=”” el_class=”betterlist”][vc_column][vc_column_text]Store bought frozen pie crusts no more! This quick and easy recipe will be your new go-to for all your favorite pies. And with only four ingredients, two of which are salt and water, you are sure to be able to make this no matter the occasion.[/vc_column_text][vc_empty_space][vc_column_text]

Ingredients:

• 2 cups all-purpose flour
• 2/3 cup shortening
• 6-7 tablespoons COLD water
• ½ teaspoon salt

Directions:

1. In a large bowl, stir together flour and ½ teaspoon of salt.  Using a pastry blender, cut in shortening until pieces are the size of small peas.
2. Sprinkle in 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push to side of the bowl. Repeat, using 1 tablespoon of water at a time until all is moistened. Divide dough in half, form each half into a ball.
3. On a lightly floured surface, use your hands to slightly flatten one ball of dough. Roll dough from center to edges, forming a 9-10 inch circle.
4. Wrap the pastry around the rolling pin, unroll onto pie pan. Ease pastry into the pie pan, being carful not to stretch it.
5. For top crust, repeat rolling remaining dough. Cut slits in crust using a pie top cutter, or make cutout with cookie cutters to match your theme.
6. Transfer filling to pastry-lined pie plate, trim bottom pastry even with rim of plate.
7. Place top crust on filling, trim top crust ½” beyond edge of pie plate.
8. Fold top crust under bottom pastry. Seal, crimp edges. Bake as directed in recipe.

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